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Spinach Zucchini Chickpea Bake

A scrumptious and nutritious bake combining chickpeas, spinach, and zucchini for a delightful meal that's vegan-friendly and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh spinach, chopped
  • 2 medium zucchinis, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp olive oil
  • to taste Salt
  • to taste Pepper
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 cup breadcrumbs (optional, for crunch)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the diced zucchinis, fresh spinach, cherry tomatoes, and chickpeas. Season with salt, pepper, oregano, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the zucchini begins to soften.
  4. Pour the vegetable and chickpea mixture into a greased baking dish. If desired, sprinkle breadcrumbs over the top for added crunch.
  5. Place the dish in the preheated oven and bake for 25-30 minutes until golden brown and tender.
  6. Once ready, let the dish cool slightly before serving.

Notes

Feel free to replace zucchini with other vegetables like bell peppers or eggplant. If you prefer your veggies more tender, consider baking for an additional 5-10 minutes. Ensure to rinse your chickpeas well as excess sodium can alter the flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them in separate containers.